Thai Green Coconut-Stuffed Chicken

cook 30 mins
  • 4 large boneless chicken breasts, skin-on
  • 1 teaspoon Thai green curry paste
  • 4 tablespoons coconut cream
  • 2 tablespoons fresh white breadcrumbs
  • finely grated rind of 1 lime
  • 1 teaspoon lemon grass paste
  • sunflower oil, for drizzling
  • salt and pepper
  • steamed jasmine rice
  • steamed Chinese greens
  • Using a small, sharp knife, cut a slit down the side of each chicken breast to form a deep pocket. Mix together the remaining ingredients in a bowl, then season well. Divide the mixture evenly between the 4 chicken pockets.
  • Drizzle with a little oil, then transfer to a nonstick baking sheet. Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–20 minutes or until the chicken is cooked through.
  • Serve with steamed jasmine rice and Chinese greens.
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